Fennel Seeds Fennel belongs to the carrot family and is a flowering plant. It is said to be a perennial herb. Florence fennel plant is said to be smaller than the wild type. It is said to be indigenous to Mediterranean shores but is now familiar in many parts of the world.It is said to be highly flavorful and aromatic and has many culinary and medicinal uses. Fennel seeds are used in many culinary traditions around the world. The dried fennel seeds are said to be aromatic, anise-flavored spice which is of brown or green colored when fresh. Green seeds are optimal for cooking. Fennel is used in some natural toothpaste and also in soups. Fennel seeds are used as an important spice in Kashmiri and Gujarati cooking. It is used in Afghanistan, Middle-East and Iran. It is also used in sweet desserts.
It is used as a meal digestive and breath freshener. Fennel seeds are rich in vitamins, calcium, iron, magnesium and manganese.It possesses a sweet taste. It is said to be the primary flavor component in Italian sausages. In India, it is eaten raw and also sometimes as a sweetener. Fennel seeds and oil are used to make medicine and it is also used as a flavoring agent. It is used as a spice for beverages and vegetable preparation and also as a digestive and refreshment. Fennel bulb is also eaten as a vegetable in some parts of the Mediterranean region. It is also said to be an antioxidant. It is a common practice in most Indian households to eat few fennel seeds after a meal.
It is a biennial, aromatic, stout, glabrous, 1.5 to 1.8 mtr high. The ripe fruit (seed) is small, oblong, cylindrical, 6.8mm long, straight or slightly curved, greenish yellow, deeply furrowed, 5 ridged and having agreeable aroma.

The leaves of fennel is used for garnishing. Leaves and stalks are used in salads. It is an essential ingredient in Italian sausages, widely used to sprinkle on pizza. Dried fruits have fragrant odour and pleasant aromatic taste and therefore used as a masticatory. They are also used for flavouring soups, meat dishes, sauces, pastries, confectionaries and liquors. The fruits are aromatic, stimulant and carminative.

Mustard seeds are of mustard plant and is said to be yellowish white to black. It is said to be the member of Brassica family of plants. In many regional foods, it is said to be the most important spice. The mustard seeds aren't flavored until they are cracked and then mixed with liquid to prepare mustard. The spice is used in Pakistani, Nepal, Northern Indian and Bangladesh. The seeds are roasted until it pops. Mustard oil is used for body massage, which is assumed to keep the body warm. The mustard seeds are said to be rich in oil and protein. Mustard oil is used for tempering in many Indian dishes. Mustard seeds are highly produced in India, Canada, Pakistan, Nepal and United States. Mustard seeds are highly used as a culinary oil seeds. Mustard are said to be winter crop. There are three types of mustard seeds:

1. White mustard: They are said to be light straw-yellow colored and is said to be larger than other two varieties.


2. Black mustard: These seeds are commonly grown in South Asia and is said to be sharp and pungent than other two varieties.


3. Brown mustard: This seed is said to be native of the sub-Himalayan plains of Northern India

The seeds are extensively used in Mediterranean and German cooking. The seeds, powdered form, prepared pastes, sauces and oils are used in kitchen. The aroma and pungent flavor of mustard comes from the essential oil sinalbin. Brown and white mustards are used for pickling with raw mango etc. Mustard paste is used in salad dressing and the oil is used in many Northern Indian and Pakistani dishes.

The major processed products are mustard powder used in the manufacture of mayonnaise, dried or dehydrated mustard leaves, whole mustard seeds etc. Whole mustard is used as a flavouring agent in Indian cooking, whereas ground mustard provides flavour and consistency in Bengali fish curries. Mustard flour has preservative and antioxidant properties in addition to providing flavour and colour.

Cinnamon is said to be a medium to light reddish brown which is hard and has woody texture and is thicker because all the layers of the bark are used. Ceylon cinnamon has only thin inner bark and is lighter brown color, is finer and less dense and has more crumbly texture. It is considered to be subtler and has more aromatic flavor than cassia but looses much of its flavor during cooking. Cassia is said to be a strong, spicy flavor which is associated with the cinnamon rolls and also other baked goods. The levels of blood-thinning agent called coumarin is said to be lower in Celyon Cinnamon than cassia.
The "True Cinnamon" or Sri Lankan Cinnamon is the dried inner stem bark of Cinnamomum Verum. Cinnamon plants are grown as bushes. When the plants are of two years age, they typically measure at about 2 meter in high and 8-12 cm at the base. It is at this stage they are ready for harvesting.

The commercial products of cinnamon are quills, quillings, featherings, chips, cinnamon bark oil and cinnamon leaf oil. 'Quills' are scraped peel of the inner bark of the mature cinnamon shoots, joined together with overlapping tubes, the hollow of which has been filled with smaller pieces of cinnamon peels which is dried first in the sun and thereafter in the shade. 'Quillings' are broken pieces and splits of all grades of cinnamon quills. 'Featherings' are feather like pieces of inner bark consisting of shavings and small pieces of bark left over. Cinnamon 'chips' are rough unpeelable barks scraped off from the thicker stems. Cinnamon leaf and bark oil are obtained by distilling the leaf and bark separately. Cinnamon bark is a popular spice with a delicate fragrance and a warm agreeable taste. It is used in the form of small pieces or powder. It is widely used in flavouring confectionary, liquors, pharmaceuticals and cosmetics. It is found to help diabetics in digestion of sugar. It has astringent; stimulant and carminative properties and can check nausea and vomiting. The cinnamon bark oil has anti-fungal properties and cinnamon leaf oil is widely used in perfumery and cosmetics.

Coriander is an important spice crop having a prime position in flavouring food. The plant is a thin stemmed, small, bushy herb, 25 to 50 cm in height with many branches and umbels. Leaves are alternate, compound. The whole plant has a pleasant aroma. Inflorescence is a compound umbel comprises 5 smaller umbels. Fruit is globular, 3 to 4 mm diameter, when pressed break into two locules each having one seed. Fruit has delicate fragrance; seeds are pale white to light brown in colour.
There are two distinct morphological types, one erect and tall with a comparatively stronger main shoot and the other bushy with a relatively weaker main shoot and longer spreading branches.
Coriander powder in India is highly used in each and every dishes and cuisine. We are bulk exporters of coriander powder and best organic suppliers of it. We being Indian exporters pick out the organic spice which is fresh and pure

The young plant is used for flavouring and garnishing curries and soups. The fruits (seeds) are widely used as condiments with or without roasting in the preparation of curry powders, sausages and seasonings. It is an important ingredient in the manufacture of food flavourings, in bakery products, meat products, soda & syrups, puddings, candy preserves and liquors. In medicines it is used as a carminative, refrigerant, diuretic, and aphrodisiac. In household medicines, it is used against seasonal fever, stomach disorders, and nausea. Coriander oil and oleoresins are primarily used in seasonings for sausages and other meat products.